March 5, 2022 - 7:16am
100% rye with rye wild yeast water and a scald
This is a 100% rye using rye wild yeast water and a scald
The resultant rye bread has a flavor of ripe peaches although there is only water, rye flour and salt.The starter is from a rye wild yeast water , and this one is third generation of this starter in that no refrigeration was used, so all dried after each bread.Starter: Reconstitute 1 tbs dried rye wild yeast water with some water and rye flour-keep warm for 6 hours.Levain:100g water100g rye flourAll of StarterScald:225g boiling water100g rye flour10g white maltMix boiling water and rye flour and raise to 65 degrees C and at 65C, add white rye. Hold mix at 150C for 4 hours.Preferment:ScaldLevainMix and hold at 29C until it swells and falls, about 4 hours.Final mix:All prefermentSalt150 g rye flourMix and hold at 30C until doubles.Shape and proof.Bake at 245C for 37 minutes.
Wow, ripe peaches. That's really cool. I love the concept of seeing what flavours you can get out of something.
Very pretty loaf George and I’m amazed that it tastes of peaches.
Thanks Benny. This rye is different as in the levain, the mix /bias is toward the yeast not LAB.The sour is subdued and as a result there is room for more flavors then just rye-sour flavor. Peaches and a spiciness. And no gumminess either.
That's really interesting. I wonder why it's not sticky or gummy, since there is no acidity... All literature really says high % rye breads need some sort of acidity, usually from sourdough, or maybe from some sour milk product. Is it possible your yeast water contained some LABs that multiplied in the preferment?
Ilya, did you see Troy’s post about the pH of his RYW levain? Curious about your thoughts.
The one with with youghurty flavour? Were there pH measurement as well?
I certainly read it - I thought the conclusion was his maintenance of the YW was not optimal (with honey, I think?), so he likely developed a LAB population there...
I meant to link to his most recent post https://www.thefreshloaf.com/node/70072/yw-ratio-levain-or-bread-dough#comment-504458 that should be the one.
Oh wow, I have not seen that, thank you!
I made the wyw from whole(organic)rye berries not raisins. What is interesting to me is the mildness of the acidity. The first two bakes using the rye wyw were very mild(and no scald) and in fact very similar to that of Staropoleski rye bread .
Oh could you explain your process in more detail? I've never heard of yeast water made form grains. I wonder if it's not just a liquid starter? With LABs and all?..
This is a different technology that results in a subdued sourness and other flavors appear. The flavor is very, very different from other rye breads based on "thick sourdough" even so called custard rye ...I don't think this is a unique result either.
Did you mix rye berries in water and hold at a certain temperature? Can you elaborate on the ratio of rye to water and how long it took for fermentation to occur? How do you refresh it?
To see if you want to go this route which takes a few weeks, you can get similar flavor from https://registrr.livejournal.com/101641.html and https://registrr.livejournal.com/102092.html. It will be different, but of same family but you will have to use dried rye sourdough instead of thick liquid starter and then dry the remnants and rebake it again twice.